Title: Empanadillas with Cuban Picadillo
Categories: Cuban, Pies, Ceideburg 2
Yield: 1 servings

3 c Unbleached flour
1/2 ts Salt
1 c Lard (or shortening)
3/4 c Cold water
1 tb Lemon juice or vi@vinegar
2 Egg yolks

2 tb Annatto oil
1 lb Beef chuck, cut in 1/2 inch
1 1/2 ts Salt
Freshly grated black pepper
Cayenne, to taste
1 c Finely chopped onions
3 Cloves garlic, minced
1 lg Green Bell pepper, finely
1 Jalapeno chile, finely
4 Tomatoes, peeled, seeded
-and chopped
1/4 c Raisins
3 tb Red wine vine
l Cup pimiento-stuffed green
-olives, chopped
1 Egg, beaten
1 tb Milk, cream or water

Pastry: Combine flour and salt. Cut in lard (or shortening). Combine
water with lemon juice (or vinegar) and yolks and mix well. Add to
flour and, with your hands, form into a ball and chill for 30
minutes. Cut ball in half and roll into large thin 16 x 20-inch
rectangle. Cut into 4 x 4 inch squares and chill until filling is

Filling: Heat oil in large skillet and brown beef well, 1/3 at a
time. Add salt, pepper and cayenne to taste and remove from pan.
Saute onions, garlic , pepper and chile until soft. Return meat and
any juices to pan.

Add tomatoes, raisins, and vinegar. Cook until meat is very tender,
30 to 45 minutes. Stir in olives and cook for another 10 minutes.
Cool to room temperature

Assembly: Place 2 to 3 tablespoons of filling in pastry squares.
Fold over and seal. Trim any excess pastry but keep triangle shape.
Mix egg and milk (or cream or water) for an egg wash and brush it
onto the turnovers. Place on greased cookie sheets.

Bake in preheated 375F oven for 15 minutes until golden. Serve warm
or at room temperature.

Makes approximately 4 pastries.

From the San Francisco Chronicle, 8/10/88.

Posted by Stephen Ceideberg; November 11 1992.

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